Microwave Italian Meatloaf

Mix together in large bowl: (you might have to use your hands)

1 ½ lbs. Lean Ground Beef
½ c. dry Bread Crumbs (try using crushed rice crispies, saltines, or french fried onions)
4 oz. Tomato Sauce (I use spaghetti sauce or whatever I have on hand)
1 Egg
½ tsp. Oregano
1 tsp. Salt
1/8 tsp. Pepper

On wax paper, pat into a large rectangle ½ inch thick. Sprinkle with 1 cup shredded Mozzarella Cheese. Roll up by starting on the short side. Lift paper until meat begins to roll tightly. Peel back paper to keep it free. Continue lifting and peeling to complete roll. Seal edges and place in a glass loaf dish. (Can use any glass dish that will fit in your microwave- do not use metal).

Microwave on high for 9 minutes. If your microwave doesn’t have a turn table, rotate dish ½ way through the cooking time. Reduce power to 50% (Med) and microwave 11-14 minutes more or until the meat loses most of its pink color. (Again, rotate ½ way through cooking time if you need to).

Drain. Combine 4 oz tomato sauce with ½ tsp. Oregano. Pour over meatloaf. Sprinkle with ½ c. mozzarella cheese and parmesan cheese. Microwave 2 minutes to heat sauce. Tent with foil and let stand for 5 minutes. Serves 4-6 people.